Carrot-ginger soup as a lovingly prepared Easter recipe for brunch, holidays and family meals
Easter Recipe

Carrot and ginger soup

Sweat the carrots, onion and ginger, boil them in broth until soft and puree them finely with coconut milk. First, dose the ginger sparingly and balance out the sweetness of the carrots with lemon juice and salt at the end. Orange instead of lemon brings a milder fruit flavour, roasted seeds provide a crunchy topping.

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Total time 40 min
Calories 260 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

This is what carrot and ginger soup is all about

First, dose the ginger sparingly and balance the sweetness of the carrots with lemon juice and salt at the end. Sweat the carrots, onion and ginger, boil them in broth until soft and puree them finely with coconut milk. Orange instead of lemon brings a milder fruit flavour, roasted seeds provide a crunchy topping.

Quick Dinners Easter Recipes Vegetarian Dinners Lunch

Recipe

Carrot and ginger soup

Sweat the carrots, onion and ginger, boil them in broth until soft and puree them finely with coconut milk. First, dose the ginger sparingly and balance the sweetness of the carrots with lemon juice and salt at the end.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Carrots: peel and dice. Onion: dice. Ginger: grate fresh.

  2. 2

    Prepare

    Carrots, onion and ginger are sweated, boiled in broth until soft and pureed with coconut milk.

  3. 3

    Check for doneness

    First, dose the ginger sparingly and balance the sweetness of the carrots with lemon juice and salt at the end.

  4. 4

    Serve

    Puree the soup finely and stir in the coconut milk, without boiling it too much. Season with lemon juice and add a few drops of coconut milk to the plates as a bright contrast.

Kitchen know-how

Tips for Carrot and ginger soup

Important for carrot and ginger soup

First, dose the ginger sparingly and balance the sweetness of the carrots with lemon juice and salt at the end.

Variations

How to adapt this recipe

Orange instead of lemon brings a milder fruit flavour, roasted seeds provide a crispy topping.

Nutrition per serving

260kcal
31.0 gCarbohydrates
5.0 gProtein
12.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Carrot and ginger soup

Weigh the carrots, prepare the onion and keep the ginger separate, then start the main cooking process for the carrot-ginger soup.

First, dose the ginger sparingly and balance the sweetness of the carrots with lemon juice and salt at the end.

Cool the carrot-ginger soup quickly. If reheated, observe: first, dose the ginger sparingly and balance the sweetness of the carrots with lemon juice and salt at the end. Heat the leftovers only once completely.

Orange instead of lemon brings a milder fruit flavour, roasted seeds provide a crispy topping.

Keep cooking

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